sHEALyWellness
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BEST GLUTEN-FREE BREAD
C. NORMAN Shealy, M.D., Ph.D.
I have not found decent gluten-free bread commercially available. Meanwhile, I have explored a wide variety of ways to make it at home. The best, by far, is to use Pamela’s Bread Mix. I order it from Amazon. Even my grandchildren think the end product it is good!
I pour the 19 oz package into the Cuisinart Food Processor, retrieving the yeast package. I add to that one-third cup of dry Egg White Power and 2 eggs. In a one cup measuring cup, I pour the yeast from that package, fill with warm water, stir well and pour into the Food Processor. I turn on the processor for about 3 minutes while I grease a large bread pan. I like ceramic or Pyrex.
Pour the mix into the bread pan and let rise in a slightly warm room for an hour. After an hour, turn on the oven at 350 degrees and when at that temperature, place the bread pan into the oven. Cook for one hour. Remove from oven, let sit 10 minutes and remove it from the pan. Far better and healthier than any commercial bread.
